Barbecue Brisket Smoked Mac & Cheese

[@donh789]

KZbin needs a ❤ button. Like just doesn’t do this justice.

[@MikeS42069]

It's always a good day when Chef Tom has a new upload 👍

[@kentborges5114]

NOW WE ARE TALKIN' , FANTASTIC MAC-N-CHEESE !

[@Mad_smoke_bbq]

Doubled up the recipe & added jalapeños & prime rib that I cooked like a brisket. It came out really good. Definitely a do again recipe!

[@Calicaveman]

AMAZING GRACE THATS COMFORT FOOD!! 👍🏾✌🏾🏈🙏🏾

[@foxfmx117]

Chef Tom you're spoiling us this week with brisket recipes. Got mine on the smoker right now as this is released

[@allthingsbbq]

Awesome! Thanks for watching and happy smoking!

[@foxfmx117]

Did a 17lb choice and injected it with wagyu beef tallow and a birria and rub mixture.

[@VeganV5912]

@@allthingsbbq .. Time-Iapse, Deer 🦌🐛🦟🤢🤮 kzbin.info/www/bejne/b6Xad3xoZpWgl9k .. Pig, Time-Iapse 🐷🦠🤮 kzbin.info/www/bejne/gaWuZH6diLJ7m5Y !!!! That’s why I’m vegan !!! No fibre if you eat animals, stays in your body and rots away !!!!!! We’ve got long long guts. Flat teeth 🦷. Little flat teeth 😬. Moving left and right |-_| . We are herbivores. And eating animals is plaque forming, eating corpses. Vegans don’t have plaque, clean and fresh ✅❤️😬😉. Like monkeys and Orangutans and Bonobos and Gorillas ✅❤️😬🐒🐵🦍👫. Gorillas don’t eat animals, 1% cancer in the wild !!!! Vegan 4% cancer !!! We choose to be Meat eaters, and get cancer and heart attack and high blood pressure and Alzheimer’s and dementia because fat deposits clog your arteries in your brain in your heart and down there, fIaccid👇p😫nis eating corpses !!!! And meat eaters, 51% death rate !!!! That is extremely high for a frigging hamburger etc !!!! When you can have vegan hamburgers and vegan chicken and vegan pizza and vegan curry and vegan tacos and vegan burritos etc !!!!! What if it was you, the victim 🤥🔴. You wouldn’t do that to your cute little dog😍🤗🐶🤥!!!! Think about the animal, not you, 😢!!!! KZbin delicious vegan food !!! Time to change !!!! Pandemic is animals !!!! KZbin delicious vegan food. Time to stop hurting animals !!!!

[@VeganV5912]

@@allthingsbbq .. You huuurt innocent animals with your seIfish🔴ways over a 5 minute burger or chicken etc ??? CuItfoIIowing !!!! 🙄... “Jeffrey Dharma, M🔴Donald’s 🔴” kzbin.info/www/bejne/fp7UiGygi854r80 .. 👨🏻‍⚖️👨🏽‍🦱. 👓😩🔪🔴🍖... kzbin.info/www/bejne/p3iveXenmLtghsk Are used to hurt animals, but I’m vegan now. 7 years vegan. And I’ve gotten bigger and stronger and fitter on a plant based diet. I don’t stab animals. Put the knife down 🤪🔪🔴🦠🐷....

[@orvillealdrich7601]

Looks soooo delicious! And that comment “If you don’t want it super creamy, I’m not sure what’s wrong with you” - OMG, hilarious!! This is definitely on our hit list to make soon!

[@allthingsbbq]

Thanks for watching!

[@DeathunterX]

He's a master at roasting for sure!

[@pilotlang1]

Chef Tom has done it AGAIN!!!!!! Thanks!!!!!!!

[@michaelaudy6415]

Now my mouth is watering

[@laurengriffin2225]

You never disappoint! Thx again Chef.

[@allthingsbbq]

Thanks for watching!

[@alans6767]

I have some leftover Brisket I Cryovaced and now have a great reason to get it out. Looks great, will be trying it soon.

[@matthewmerritt485]

This is a great one! I always save brisket for recipes like pizza or chili but I've never done this.. can't wait!

[@robwilkie5382]

What a great recipe. Thank you for this BBQ Guru Chef Tom.

[@allthingsbbq]

Thanks for watching!

[@fly1327]

I bet smoked and pulled pork shoulders (a thing at my house) would rock!

[@tictackpainting9983]

WOW!!!! Cannot wait to try this one.

[@donnyboy383]

I think you need to do a series of Mac and cheese

[@sethpeters80]

Made the Mac and cheese with your Carolina pulled pork recipe instead of brisket. Delicious!

[@1stRowBillsFan]

Smoked Pulled pork Mac is killer too!

[@jonslyh2742]

Great way to use leftover brisket. Definitely gonna try that

[@dezal06]

I would love a smoked pork belly Ramen recipe

[@freddyvelasquez4168]

Chef Tom, your neighbors must love you when you fire up your grill.

[@DNN88]

Looking good chef Tom! Greetz from The netherlands!

[@allthingsbbq]

Thanks for watching! Greetings!!

[@chrispile3878]

I'll have to try this with some smoked Italian sausage...

[@_brianhamilton]

The return of the green chili mac and cheese!!!!

[@tgilsrud]

Outstanding

[@normolson1]

Love your channel Chef, thank you

[@allthingsbbq]

Thanks for watching!

[@roadbiker1]

We'll be trying that VERY soon. I bet it's really good with some bread crumbs sprinkled on the top too!

[@allthingsbbq]

Glad you liked the recipe; breadcrumbs should be good. Thanks for watching!

[@russellolds8580]

Very interesting way to mac n cheese.

[@SmokedReb]

So Cheesy! That looked amazing.

[@DtotheW]

Add a bit of Calcium Citrate to the last top off's of half and half to unbreak the cheese. 2-3 grams at first, no need to overdo it.

[@scottyplug]

I AM DOING THIS!!!!!!

[@KissFromTheWorld]

Mac & Cheese is perhaps the best side for a big ass plate of BBQ (except for beer), but let's be honest - when the cheese and the meat commingle, it's perhaps the best bite on the plate. Happy Hungry! Cheers, Domenico.

[@allthingsbbq]

Thanks for watching!

[@markperry9649]

I really wish this guy lived next door to me

[@MHix63]

I made a brisket a few weeks ago and saved a bit of flat in the freezer. Now I know what to do with it for Sunday football!

[@bradschubert1372]

Chef Tom, that looks so good. Definitely gonna have to try that soon! Keep it up.

[@allthingsbbq]

Thanks for watching!

[@bradschubert1372]

@@allthingsbbq I made it last night. I didn't have brisket, but added bacon instead. It was very good.

[@hungrydad7537]

Thanks Atb! Every time I think I have come up with an original idea I see another video on this channel beating me to it lol! Smoked Tri tip Mac and cheese's bomb also!

[@averagemodeler]

I am fixing to be on my way to the grocery store. I'll be eating this all weekend.

[@SethKerechanin]

Nobody gonna mention that Tom has been wearin’ flip flops in every video 😂 Love ya bro

[@nicholasmedovich8691]

Well done Tom.

[@the_edwardian]

What lens do you guys use to shoot these videos? It looks awesome! You guys do a great job, been watching for years now. Keep it up!

[@whiteyskinz]

Watching this made my stomach hurrrrrt. Lol so hungry now damnit ;)

[@lewisbateman5907]

Looks great Im From UK what is half and half ???

[@allthingsbbq]

It is half whole milk and half heavy cream. Thanks for watching!

[@ericwillard2364]

I am definitely trying this. My cast iron pan is 15” not 12. Any idea how the cook might vary with a larger pan? Maybe just add 20% more of everything? Or use a foil pan, I guess?

[@walterkopriva9735]

Man! That’s great

[@greavous93]

Deer camp.... here we come!

[@tomd.benjamin762]

Dang son, looks incredible!

[@allthingsbbq]

Thanks for watching!

[@wuchi2304]

Hi, what is half and half? Milk and Creme?

[@dswalljr1]

I love the concept but, am I the only one that hates broken cheese sauces?

[@edsiebert5986]

bwahaha, love the little aside re cream Tom!

[@Project337]

Just did Brisket Mac last week! Gotta admit this recipe is waaaay simpler, I took a gourmet Mac recipe, added brisket and smoke. I'm curious, Tom: if I double the recipe, do you think this will fit in a 15 inch cast iron pan?

[@ericwillard2364]

If you try this please let me know. I have a 15 as well, and I’m trying to figure out how to adjust the recipe to it, if needed.

[@Project337]

@@ericwillard2364 I haven't tried yet but here's some math. A 12" Lodge skillet has an internal volume of just under 3 liters. A 15" Lodge skillet hits just under 5.2 liters. I made a batch of Mac that was 1lb pasta, 2lbs cheese, 3 cups dairy and roughly 1lb chopped brisket in a 9x13 ceramic baking dish with an internal volume of right about 5 liters, but the recipe I used pre-cooked the cheese sauce and pasta. I'm not sure how much additional room would be required for the extra volume of half and half, doubling the batch would be an additional liter of liquid and I'm not sure that will fit.

[@jameswalsh2871]

Enjoy your videos. You should use a brand name fire starter. Tag them in the video. Pretty sure they would be happy to have their name mentioned!

[@allthingsbbq]

We use the Kamado Joe fire starters: www.atbbq.com/fuels/grill-fire-starters/kamado-joe-fire-starters.html Thanks for watching!

[@scottab140]

🐼Kansas City BBQ Mac N Cheese!🐻

[@allthingsbbq]

That's a great title. Thanks for watching!

[@scottab140]

Carnitas Mac and Cheese Combine the pasta and cheese sauce in a 9×13-inch baking dish. Top with pulled pork and Cheddar cheese, and drizzle with BBQ sauce. Bake 350F for 10 minutes or until cheese melts.

[@HEReIAM829]

Looks good 🤤tfs. God bless in Jesus name

[@allthingsbbq]

You've got a good eye ... or nose for a great recipe. And of course, we'll take all the blessings we can get. Thanks for the great comment, we hope you'll subscribe and hang with us regularly.

[@HEReIAM829]

@@allthingsbbq 😊❤️🙏

[@haynesiest215]

looked like the sauce split?

[@thebigv8644]

More leftover recipes!!

[@simmareth]

Take the extra 15 minutes to make a Mornay before smoking it. You will not regret the time spent.

[@leoromo7845]

So who won the grill?

[@allthingsbbq]

The winner's of our contests our contacted directly through email and phone.

[@leoromo7845]

@@allthingsbbq I guess I lost😠

[@BrianHw1]

I did not like this recipe. But I feel like it's on par with most southern Mac n cheese. I think it would be much better if you added all the cheese just for the last 5 minutes. When cheese gets that hot, it gets clumpy and grainy. If you just add it at the end, it will be melty.

[@paullmight42]

mmmmmmhmmm....i did think you would crisp up the brisky on a flat top tho :(

[@nicoleyoung2985]

Anyone tried this in the oven?

[@Fithobbit]

why does the sauce look like it spilt/is grainy? a cornstarch slurry is needed.

[@keithkamps77]

I would stop before the drizzle of sauce, the meat and cheese should be more than enough flavor.

[@allthingsbbq]

Can definitely omit the sauce if you prefer! Thanks for watching!

[@mcindoe60]

Oof 😋.

[@mithecai]

Followed the recipe exactly, and the cheese curdled. I’m not an inexperienced cook… kind of annoyed at this, was making it for a gathering and it’s kind of a disappointment. May try it again, but still probably need some better directions in the recipe that just because it’s cooked at a moderately low temp, you should still check it every 15min.

[@allthingsbbq]

Sorry to hear this, this mac 'n cheese recipe is a staple around here for events, classes, etc. Drop us an email to [e-mail] and we will walk through the steps. Thanks.

[@allthingsbbq]

Cheese itself is an emulsion, and when heated can break the emulsion causing the fat and cheese curd to separate. This can usually be fixed in the moment by adding a little more milk and stirring. It will help to temporarily re-emulsify the cheese sauce. Not all cheeses and milk products are created equally. Some will have higher or lower fat content. Think of this recipe as a guide, not set in stone. Just before adding the topping to the mac and cheese, I like to make sure the sauce is creamier than I think it should be, possibly adding more half and half (or milk) and stirring to ensure that the sauce doesn't start to dry out and separate. Keep in mind that this is an "easy one pot" mac and cheese hack. It's not the world's finest mac and cheese, but it might be the easiest. And due to the longer cook time (since the raw pasta cooks with the cheese), overheating the cheese sauce is always a possibility. There are other ways of preparing mac and cheese that require more effort and ingredients that will be more stable, specifically using a roux or thickening agent like cornstarch. Another option is adding Sodium Citrate to your sauce. This is an emulsifying agent that is used in processed "American" cheese that can also be used to stabilize a cheese sauce.

[@myTube-bh9fj]

Fancy snanshi. Yeah let's not use all the electric crap please. Your turning you pit into a Tesla pit. People that watch this don't have Teslas we have gas and diesel powered vehicles.

[@FargoFred]

I love Chef Tom. But I have to say I can tell this looks a little grainy . Almost the same kind you get with a roux, and I prefer that texture. For this reason I prefer the Chud approach.

[@kylewilliams7675]

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